Filtre à fromage en acier inoxydable, passoire de séparation de lactosérum, séparateur d’humidité, accessoires de cuisine

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Espace réservé Name: Yogurt Filter Material: AS+PET+304 Stainless Steel Usage: Suitable for yogurt filtration and whey separation Size: 10.8x9x17.6cm Capacity: The entire tank has a capacity of 1100ml, with 600ml of the inner tank capacity of the filter screen. The actual effective filtration Feature100% brand new and high quality 304 steel filter is rust-proof and corrosion-resistant/small holes ... Lire plus

1.Pour in regular yogurt
2.Cover and place in refrigerator
3.Take out and use
Frequently Asked Questions and Solutions
1. As long as it is spontaneous yogurt, the coagulation state after fermentation is normal, you can use this filter. No auxiliary tools such as gauze are needed. For example, if you filter Greek yogurt or the milk is too thin, you can put a layer of gauze.
2. Filtration is done under refrigeration conditions within 48 hours. The longer the time, the more solidified it will be. You can try multiple times to choose the taste of the filtration time you like.
3. After the yogurt is fermented, do not stir it before pouring it into the filter. Pour it slowly into the filter. A small amount may leak out at the beginning, which is normal and will generally stabilize after a few minutes.
4. After pouring the yogurt into the filter, all or most of it leaks out, which means it has been stirred too much or is not coagulated enough. Such yogurt can still be eaten or used as a culture medium, but it cannot be filtered anymore.
5. Yogurt, lactic acid bacteria and other thin dairy products cannot filter whey, so please do not use them.

UGS : JAGE8KMURYZJ Catégorie :

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